FOOD HANDLERS LICENSE TEST QUESTIONS AND ANSWERS
1.Potentially Hazardous foods: any food that supports the rapid
growth of microor- ganisms
2.Three thermometers used for measuring food temperature:
Bi-metallic stem (0-220), thermocouple, thermistor(digital)
3.Raw Shell Eggs Temperature: 45 F
4.Smoked Fish Temperature: 38 F or below because of the bacteria
Clostridium botulinum
5.All Refrigerated Food except eggs/smoked fish Temperature: 4
F or below
6.Reasons Canned Products Must be Rejected: dents in seams,
swelling, severe rust, leakage or no label. Home-canned foods are
unacceptable
7.Vacuum Packaging of any food product in retail food
establishment is: Pro- hibited by law unless special authorization is
obtained through the Department of Health
8.FIFO: First In First Out- used to implement date products
9.All Food must be stored at least: 6 inches off the floor
10.To Prevent Cross Contamination: raw food must be placed under
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, FOOD HANDLERS LICENSE TEST QUESTIONS AND ANSWERS
cooked food
11.Food for storage must be covered and stored in: Vermin-proof
containers
12.The Three Main Food Hazards: physical, chemical, biological
13.Physical Hazards: glass fragments, metal etc.
14.Chemical Hazards: pesticide, cleaning agents, prescription medicin
15.Biological Hazards: bacteria, viruses, parasites and fungi
16.Pathogenic bacteria: no change in appearance, taste or smell
17.4 phases of bacteria growth: Lag, Log, Stationary and Death
18.the most rapid growth of bacteria: Log phase
19.6 factors that affect growth of bacteria: Food, Acidity,
Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM)
20.Viruses: cannot reproduce in food, rather they use food to get inside
the body
21.Hepatitis A and norovirus: 2 viruses that typically contaminate
our food supply through fecal contaminated waters or food
22.Trichinella Spiralis: food-borne parasite founded in under-cooked
pork and can be eliminated by cooking pork to 150F for 5 minutes
23.Anisaki Simplex: food-borne parasite found in marine fish
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1.Potentially Hazardous foods: any food that supports the rapid
growth of microor- ganisms
2.Three thermometers used for measuring food temperature:
Bi-metallic stem (0-220), thermocouple, thermistor(digital)
3.Raw Shell Eggs Temperature: 45 F
4.Smoked Fish Temperature: 38 F or below because of the bacteria
Clostridium botulinum
5.All Refrigerated Food except eggs/smoked fish Temperature: 4
F or below
6.Reasons Canned Products Must be Rejected: dents in seams,
swelling, severe rust, leakage or no label. Home-canned foods are
unacceptable
7.Vacuum Packaging of any food product in retail food
establishment is: Pro- hibited by law unless special authorization is
obtained through the Department of Health
8.FIFO: First In First Out- used to implement date products
9.All Food must be stored at least: 6 inches off the floor
10.To Prevent Cross Contamination: raw food must be placed under
1/
7
, FOOD HANDLERS LICENSE TEST QUESTIONS AND ANSWERS
cooked food
11.Food for storage must be covered and stored in: Vermin-proof
containers
12.The Three Main Food Hazards: physical, chemical, biological
13.Physical Hazards: glass fragments, metal etc.
14.Chemical Hazards: pesticide, cleaning agents, prescription medicin
15.Biological Hazards: bacteria, viruses, parasites and fungi
16.Pathogenic bacteria: no change in appearance, taste or smell
17.4 phases of bacteria growth: Lag, Log, Stationary and Death
18.the most rapid growth of bacteria: Log phase
19.6 factors that affect growth of bacteria: Food, Acidity,
Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM)
20.Viruses: cannot reproduce in food, rather they use food to get inside
the body
21.Hepatitis A and norovirus: 2 viruses that typically contaminate
our food supply through fecal contaminated waters or food
22.Trichinella Spiralis: food-borne parasite founded in under-cooked
pork and can be eliminated by cooking pork to 150F for 5 minutes
23.Anisaki Simplex: food-borne parasite found in marine fish
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